Words from Owner..

Salam and Hello to all readers who have drop by here..thanks coz spend your time to view my blog..This blog provide you many type of recipes from many cuisine in this world..all recipes are not mine..i get this all recipes from many web site and blog and mostly from Kuali.com and Rasa Malaysia.. thanks to all web site & blog authors who give me permissions to share their recipes and put it on my page..tqvm!


regards,
hudafaizal






Wednesday, March 30, 2011

Grandma's Country-style Braised Duck

Grandma's Country-style Braised Duck
By Amy Beh



Ingredients

    • 700g duck
    • 6 dried shiitake mushrooms, soaked
    • 180g young ginger, sliced
    • 2 tbsp sesame oil
    • 1 litre stock/water
    Marinade (A)
    • 1 tbsp light soy sauce
    • 1/2tsp thick soy sauce
    • 1 tbp oyster sauce
    • 1/2 tsp pepper
    (B)
    • 1 tbsp chopped garlic
    • 1 tbsp chopped shallot
    • 1 tbsp fermented black beans (hak tau si
    • )
    • 1 tbsp preserved bean paste (tau cheong)
    (C)
    • 3 tbsp light soy sauce
    • 1 tsp rock sugar
    • 1/2 tsp chicken stock powder
    Garnishing
    • 200g yam

Method

    Remove skin from the duck and trim off all excess fat. Cut duck into fairly large pieces. Season with marinade (A) for several hours.
    Heat sesame oil and fry ingredients (B) till aromatic. Add marinated duck and young ginger. Stir-fry for a while. Add mushrooms and seasoning (C).
    Pour in stock/water and bring to a boil. Reduce the heat and simmer for 40-45 minutes or until meat is tender and gravy is thick.
    In the meantime, deep-fry yam pieces and steam until soft. Arrange yam pieces on a serving plate. Once duck is ready for serving, dish out onto the yam and serve at once.

Monday, March 28, 2011

Stir-fried Celery

Stir-fried Celery
By AMY BEH

Ingredients

    • 2 stalks celery
    • 4 pieces arrowroot head (nga ku)
    • 50g carrot, cut into desired shapes
    • 1 tbsp chopped ginger
    • 1 tsp chopped garlic
    • 1 tbsp sesame oil
    • 1 tbsp Shao Hsing Hua Tiau wine
    Seasoning
    • 1 tsp light soy sauce
    • 1 tsp oyster sauce
    • 1/4 tsp vegetarian seasoning powder
    • Dash of pepper
    • Sugar to taste
    • 100ml water
    Thickening (combined)
    • 1 tsp potato starch
    • 1 tbsp water

Method

    Cut celery at a slant. Peel and cut arrowroot head into thin slices.
    Sauté ginger and garlic in sesame oil until lightly golden. Splash in cooking wine. Add celery, arrowroot head slices and carrot. Stir in seasoning and add water. Fry briskly for 2-3 minutes then add thickening to the gravy.
    Dish out and serve immediately.

Wednesday, March 2, 2011

Ginger Garlic Prawns

Ginger Garlic Prawns
By Amy Beh


Ingredients

    • 10-12 large prawns
    • 1/2 cup tapioca flour
    • 30g shredded ginger
    • 25g chopped garlic
    • 20g dried prawns, soaked then chopped
    • 2 stalks curry leaves
    • 10 cili padi, chopped
    • 1 tbsp oil
    • 1 tsp sesame oil
    Seasoning
    • 1 tbsp sugar
    • 1/8 tsp salt
    • 1/2 tsp pepper
    • 1/2 tsp chicken stock powder

Method

    Trim the prawns well but leave shells intact. Dab dry the prawns with paper kitchen towels before tossing in tapioca flour, then shake off any excess flour.
    Heat oil in a wok, fry garlic until golden and crispy. Dish out and drain. With the remaining hot oil, fry ginger until crispy and golden brown. Remove and put aside.
    Heat oil and sesame oil in a clean wok. Sauté dried prawns until aromatic. Add curry leaves and cili padi. Fry for a while then stir in seasoning to mix.
    Return prawns to the wok and toss gently until well combined.
    Dish out and serve immediately.